Food Network Magazine’s French Onion Pesto

With the heat of the summer still attacking Vancouver, I decided to try some of Food Network Magazine‘s recipes for pestos. I started with Lemon Zucchini  which pleasantly surprised me.

There are many to choose from that use kale or are definitely not Italian-inspired like the Vietnamese or West African recipes but I wanted something with a more traditional flavour profile. When I saw a French onion pesto, I knew that was my next foodie challenge. (I will try the less traditional recipes too, not to worry.)

The Recipe

I did have to stray from the recipe a little because my store did not have Gruyere. I decided to substitute with Emmental cheese, one of my favourites. 

You will need 1/2 cup of grated cheese and I do recommend Gruyere if you can find it. 

“Saute 1 thinly sliced onion and 1 tablespoon fresh thyme in butter over medium heat until caramelized, 15 to 20 minutes. Let cool; puree with 1 cup fresh parsley, 1 beef bouillon cube and 1 tablespoon water. With the machine running, gradually add 1/2 cup vegetable oil. Pulse in 1/2 cup grated Gruyere.”

This is the recipe that inspired me to make caramelized onions in a dry cast iron pan which worked out perfectly.

I got the onions going and prepped the rest of this recipe. I made sure not to add any salt since you already add 1 beef bouillon cube.

While all this is going on, cook your pasta.

Remember! You want to pulse the cheese into the pesto at the end. You do not want to blend it too much.

Foodie Results

I always love that crazy-vibrant green you get when you make pesto! 

I tossed my pasta in a generous amount of French onion pesto and had it for lunch. 

So herby!!! If you like parsley, you should love this pesto. It was the strongest flavour of the dish. I personally wished it had been more beefy or oniony but still, it was a cool concept for a pesto.

I loved the idea of being inspired by such a classic soup which you would have on a cold day and make a pesto with the same flavours to escape the heat of the summer.

I give this recipe four out of five wooden spoons.

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